A common herb with a long history medicinal and culinary uses. Seeds, flower tops and leaves all have culinary uses.
Soil & Site
preferres cooler temperatures
yellow florets borne in an umbel, highly aromatic, flattish oval brown aromatic seeds, seeds remain viable for 4-10 years, I have found the plant rapidly declines after setting seeds, seed heads can be cut off an allowed to dry indoors
feathery thin leaves, foliage is edible or used as a garnish
rigid hollow green stem, usually one main stem per plant,
Will reseed which can be a pro or a con depending on the garden. Seeds have the strongest taste followed by fresh leaves.
seeds in situ or started indoors
Native to Mediterranean region and Southern Russia.
The genus name Aentheum is derived from Greek ano (upwards) and theo (I run) components with reference to a fast-growing plant and is a Greek name for dill. (#145).
My mom caned many different items. One of the best was her dill pickles. Always loved the smell of fresh dill.
Notes & Reference
#44-The Complete Book of Herbs (Lesley Bremness), #129-Taylors Guide to Herbs, #138-Parsleys, Fennels and Queen Ann'e Lace (Barbara Perry Lawton), #145-Plant Lives (Sue Eland) web site), #171-Doumont's Lexicon of Herbs (Andrea Rausch, Bridgitte Lotz), #172- A Modern Herbal (Mrs. M. Grieve)